"CastIronSkillet" news and stories

A cast-iron skillet is an indispensable cooking tool, but it can be tricky to clean and maintain.

In January, Marisa alerted us to an article at Kitchn about seasoning your cast iron cookware. This is the technique I have always used -- lather pan in the oil/shortening and bake it upside down in your oven. Unfortunately, the last time I did this, I put a baking sheet underneath, rather than foil, and made a mess that ruined my pan.

But it looks like there is an easier way! Michael Ruhlman posted an ode to cast iron the other day, and listed a seasoning technique from The Elements of Cooking. It's the same idea, but easier. Just pour a half-inch layer of oil into a pan, and cook it over high heat until very hot, or just in a 300 degree oven for an hour. Considering how wonderfully shiny and seasoned his pans look, I imagine it does the job!

But there is one other thing I wished I had read before: "Turn them upside down and use them as a pizza stone." Of course, I read this two weeks after I finally buy a stone. That's always the way.